Fried Pickles Recipe

Drain and dry

Open the jar of dill pickle chips and pour pickles into a colander to drain for 1–2 minutes. Lay the chips between layers of paper towels and press gently to remove excess brine. Pat as dry as possible — this prevents oil splatter and helps the coating stick. Reserve on a plate.

If using whole dill pickles instead of chips, slice into 1/4-inch to 1/2-inch thick rounds and dry the same way.

Mix dry batter

In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1 tsp baking powder, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/8 tsp cayenne. Whisk thoroughly to distribute the leavening and spices.

Make wet batter

In a second bowl whisk 1 large egg with 1/2 cup buttermilk until smooth. The mixture should be slightly thick but pourable; if too thick, add up to 1–2 tablespoons milk to loosen.

Prepare breadcrumb station (optional)

Place 1 cup panko breadcrumbs in a third shallow bowl if you want an extra-crispy second coat. Alternatively, you can double-dip in the dry flour mixture for a thicker crust.

Set up a tray or plate lined with paper towels for finished fried pickles.

Heat oil

Pour about 3–4 cups (enough for a 2–3-inch deep fry) of vegetable oil into a heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, heat until a 1/2 teaspoon of batter sizzles and bubbles immediately but does not burn.

Coat pickles

Working in small batches (6–8 chips at a time), dredge each dried pickle chip first in the dry flour mixture, shaking off excess, then dip into the wet batter allowing excess to drip back into the bowl. For extra crunch, press the battered chip into panko breadcrumbs, coating both sides. Alternatively, for a thicker coat, return the battered chip to the flour mixture and gently press to adhere.

Fry

Carefully add coated pickle chips to the hot oil in a single layer without overcrowding. Fry 1.5–2.5 minutes, turning once, until golden brown and crisp. Maintain oil temperature between 340–360°F (170–180°C); adjust heat as needed. Overcrowding will drop the oil temperature and make them soggy.

Drain

Using a slotted spoon or spider, transfer fried pickles to the prepared paper towel-lined tray to drain. Lightly season with a pinch of salt while still hot, if desired. Repeat with remaining pickles, letting oil return to temperature between batches.

Combine sauce ingredients

While the last batch fries, stir together 1/2 cup mayonnaise, 1/4 cup ranch dressing, 1 tablespoon hot sauce, 1/2 teaspoon lemon juice and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust hot sauce or lemon to preference.

Transfer sauce to a serving bowl and chill briefly if you prefer it cool when serving.

Arrange the fried pickles on a platter, serve hot alongside the dipping sauce. Fried pickles are best eaten immediately for maximum crispness.

Leftovers can be reheated in a 400°F (200°C) oven on a baking sheet for 5–8 minutes to crisp, but texture will be reduced compared with fresh frying.